Easy Neiman Marcus Cookies (Copycat)

Introduction — Why these cookies feel like a bakery

A bakery-quality chew in every bite
I write about desserts for a living and there are few textures as immediately comforting as a cookie that manages to be both tender and chewy at once. These cookies capture that delicate balance: a slightly golden edge that gives way to a soft, almost cakey center, and an interior studded with crunchy pockets that provide contrast.
What makes a cookie feel like it came from a shop isn't just the ingredients — it's how you treat the dough, the way the sugar caramelizes, and how the cookie rests after it leaves the heat. In this article I’ll walk you through the exact ingredient list and step-by-step directions in clearly structured sections below. You’ll also find professional tips on equipment, visual cues to know when they’re done, and culinary tweaks that preserve the signature chew while letting you adapt the cookie for your pantry.
Read on if you want cookies that are:

• Chewy in the center with lightly crisp edges
• Texturally complex—soft crumb plus crunchy bits
• Simple to make in a single mixing bowl rhythm

Every paragraph below is written from the perspective of a recipe developer who has tested small adjustments to preserve that bakery feel at home.

Gathering Ingredients — sourcing and choosing the best building blocks

Quality matters more than flash
When you gather everything before you mix, you're setting yourself up to focus on technique. Think in terms of function rather than brand: there’s the structural component that gives body, the leavening that gives lift, the fat that tenderizes, the sugars that brown and give chew, and the mix‑ins that provide character.
Look for pantry staples that are fresh — especially elements that contribute to texture and flavor. Stale components can yield a flat or dull bite; fresh crunchy mix‑ins preserve their snap and release nutty aromatics under heat. If possible, measure by weight for the structural components: a scale reduces variability and improves consistency across batches.
Small sourcing tips I use in the test kitchen:

• Choose a neutral-flavored, high-quality fat kept at a pliable temperature for easier creaming.
• Use a mix of sugar textures to balance browning and moisture retention.
• Pick sturdy rolled grains rather than fine instant varieties to preserve chew.

These notes will make a big difference when you translate a cup‑based list into something that behaves reliably in your oven.

Ingredients — exact list

Complete ingredient list (measurements included)
Use the exact items below for reliable results. When possible, weigh the dry components for best consistency.

• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks / 225g) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups old-fashioned rolled oats
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans (or walnuts)
• 2 cups semisweet chocolate chips

If you prefer to scale this recipe up or down, keep the ratios consistent between the structural dry component and the grain for predictable texture. For the mix‑ins, feel free to keep the total weight similar if you change the composition; that preserves dough hydration and baking behavior. Use this section as your canonical reference when measuring and assembling ingredients.

Instructions — step-by-step method

Follow these steps exactly for consistent results

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of a mixer or with an electric hand mixer, cream the butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Add the dry ingredients to the butter‑sugar mixture on low speed until just combined.
6. Fold in the rolled oats, shredded coconut, chopped pecans (or walnuts), and semisweet chocolate chips until evenly distributed.
7. Scoop dough portions of about 1.5 tablespoons each (or use an ice cream scoop) and place on the prepared baking sheets spaced roughly 2 inches apart.
8. Bake 10–12 minutes, until edges are golden but centers remain soft; the cookies will continue to set as they cool.
9. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Serve warm or at room temperature. Store in an airtight container for up to 5 days or freeze to extend freshness.

These steps are written to mirror the tested procedure; follow them as written for the intended texture and structure.

Equipment and mise en place — tools that make a difference

Invest in a few small tools for big returns
A handful of reliable tools will streamline the process and give you consistently better results. Start with a medium mixing bowl and either a stand mixer or a hand mixer — the creaming stage benefits from steady aeration. A sturdy wooden spoon or flexible spatula is indispensable for folding the heavier components without overworking the gluten.
A scale is the single best upgrade for repeatability; when you weigh the flour and other dry ingredients you eliminate the variability that comes with scooping. For portioning the dough, a small cookie scoop yields uniform diameters and predictable bake times. Two rimmed baking sheets lined with parchment or a silicone mat transfer heat evenly and prevent sticking.
Mise en place matters: arrange your bowls, pre‑measure the dry blend, and have your scoop and baking sheets ready before you begin creaming. This keeps the mixing rhythm steady and prevents over‑mixing, which is the usual culprit for tough cookies. Lighting cues and an oven thermometer are also great non-invasive 'tools': they help you learn to trust visual indicators over strict clock-watching.

Dough handling techniques — how to preserve chew and avoid overmixing

Gentle handling equals tender results
The personality of this cookie comes from a delicate balance of aeration and restraint. During creaming, you want enough air incorporated to give lift but not so much that the structure collapses in the oven. When combining the dry blend with the creamed base, bring the mixer speed down and stop as soon as the streaks disappear; residual flour pockets will disappear as you fold in the heavier elements.
Folding is a patient movement: use a wide rubber spatula and a few methodical strokes to incorporate without overworking. Uniform scoop sizes ensure even baking across the tray; smaller scoops produce more edge relative to center, larger scoops favor a soft, chewy middle. If you choose to chill the dough, do so briefly — it firms the fat and controls spread while preserving bake-time predictability.
When transferring dough to the sheet, position mounds with even spacing to allow heat flow. After baking, limit handling until the exterior has set enough to support movement; this prevents tearing and maintains the soft center. These textural decisions are what transform a cookie from merely good into truly bakery-quality.

Cooking Process — visual cues during baking (mid-cook composition)

Watch for the baker's signals
A clock is useful, but the most reliable indicators are visual and tactile. Midway through a bake, edges will begin to take on a warm color while centers remain noticeably paler and still slightly glossy. This contrast is intentional: those softer centers retain moisture and set as the cookies cool on the sheet.
Listen as well — a faint crackling of sugar caramelizing will sometimes be audible when the edges start transforming. When you open the oven, do it briefly and deliberately: avoid long exposures that drop the interior temperature and affect spread. Finally, the moment you remove them from the heat, allow a brief resting period on the sheet before transferring; that residual heat finishes the setting without overbaking.
These cues keep your cookies tender and evenly baked. Train your eye to look for edge color, center sheen, and slight firmness at the perimeter rather than relying solely on a preset minute count.
Mid-bake photography guidance below captures the action rather than the finished plate.

Baking, cooling and assessing doneness without overbaking

Finish in the pan for the ideal chew
The single best habit for keeping the center tender is to remove cookies when the outer ring is set and the middle still holds a slight sheen. Residual heat will continue to carry them to the perfect chew while they rest on the tray. Don't rush the transfer to the rack—those few minutes on the hot surface allow the interior to firm up without losing that tender bite.
If you prefer a crisper edge, allow the cookies to develop a touch more color before pulling them; for a pillowy center, err on the side of less time in the oven and allow a longer rest on the sheet. Rotating the baking sheets halfway through the bake compensates for uneven heat in many home ovens and promotes even coloration.
An oven thermometer is worth its weight in consistency; slight differences in actual versus indicated temperature can affect spread and browning. Finally, cool completely on a wire rack if you plan to stack or store—the airflow prevents sogginess while the cookies retain moisture where you want it: in the chew, not the crumb. These finishing habits are what separate a hurried batch from a reliably delicious one.

Storage, make‑ahead and freezing strategy

Keep them fresh like a bakery
If you plan to bake ahead, the best approach is to freeze properly portioned dough. Scooped and flash-frozen dough balls maintain their shape and flavor when transferred to a sealed container; they can be baked from frozen with a slightly longer bake time, yielding near-fresh results whenever you want them. For fully baked cookies, store at room temperature in an airtight container layered with parchment to prevent sticking and to keep the edges from softening.
If you need to extend shelf life further, freezing baked cookies in a single layer on a tray followed by transfer to a zip-top bag works well. Thaw at room temperature; a brief 5–10 second zap in the microwave can recapture that just-baked warmth without compromising texture if you are careful. Avoid refrigeration for long-term storage—cold air dries baked goods and accelerates staling.
When transporting cookies, place a sheet of parchment between stacked layers and keep tempered away from direct sunlight to preserve texture. With these methods you can batch-produce and share while retaining the soft, chewy interior these cookies are known for.

Flavor variations and professional tweaks

Small swaps, big personality shifts
A recipe at its core is a template: you can nudge the flavor profile substantially by changing just one component while keeping the dough method intact. Consider toast­ing the crunchy element lightly to deepen its aroma, or swap a portion of the mix‑in for a different texture to introduce contrast. If you want a more pronounced caramel note, slightly increase the darker sugar proportion; for a brighter finish, fold in a small amount of citrus zest right after baking, allowing the heat to lift the oils without causing bitterness.
For seasonal edits, consider technique-driven changes: to reduce spread and produce taller cookies, chill the formed dough briefly; to enhance crisp edges, bake on a preheated baking steel or darker sheet to encourage faster browning. You can also finish a subset of warm cookies with a sprinkle of coarse finishing salt to heighten contrasts between sweet and savory notes.
When testing a variation, change only one variable at a time. That controlled approach—what we call an A/B test in the kitchen—lets you evaluate the exact impact of each tweak without introducing confounding results. Keep notes and repeat the successful version once you find your personal favorite.

FAQs — frequently asked questions

Answers to common baking questions from home cooks

• Can I make the dough ahead of time?
  Yes—form and chill dough balls for up to a couple of days in the refrigerator, or freeze scooped portions for longer storage. Baking from partially chilled or frozen dough may add a minute or two to the bake but results in better shape and controlled spread.
• How do I keep cookies chewy rather than crunchy?
  Rely on visual cues rather than absolute times: remove when edges are set but centers remain slightly glossy. Cooling on the baking sheet allows carryover heat to finish the set without drying the center.
• Can I substitute different mix-ins?
  Yes—swap in similar-weight mix-ins to maintain dough hydration. Toasting a crunchy element first will amplify its flavor; just be mindful of the total mix-in volume so you don’t overwhelm the dough.
• Why are my cookies spreading too much?
  Common causes include overly warm fat, under-measured dry structure, or overly high oven temperature. Chill the dough briefly and confirm measurements by weight to control spread effectively.
• Best way to reheat for that fresh-baked feel?
  A quick 5–8 second microwave burst or 3–5 minute oven refresh on low heat will recapture a just-baked texture. Watch closely to avoid over-drying.

If you have a specific tweak in mind—equipment swap, altitude adjustment, or a dietary substitution—ask and I’ll provide targeted troubleshooting based on the test kitchen’s experience.